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Shan Murgh Cholay 50g
SKU: 44MCS.50
Pack Size: 6
SKU: 44MCS.50
| Each | Box | |
|---|---|---|
| RRP | £1.40 | £8.39 |
| Delivery | £1.29 | £7.69 |
| Collection | £1.17 | £6.99 |
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Shan Murgh Cholay 50g
| Property | Value |
|---|---|
| Description | Shan Murgh Cholay 50g |
| Kcal | 300Kcal |
| Kj | 1256Kj |
| Fat (g) | 10g |
| Of which saturates (g) | 0g |
| Carbohydrate (g) | 30g |
| Of which sugars (g) | 0g |
| Salt (g) | 35g |
| Protein (g) | 10g |
| Fibre (g) | 10g |
| Property | Value |
|---|---|
| packsize value | 6 |
| Brand Name | Shan |
| Ingredients | Coriander, paprika, salt, red chilli, black pepper, clove, brown cardamom, cinnamon, turmeric, musk melon, cumin, bay leaf, garlic, citric acid, maltodextrin, hydrolysed soy protein, cane sugar, canola oil, silicon dioxide (anti-caking agent) and sodium bicarbonate. |
| Country of Origin | |
| Storage | Store in a cool, dry place. |
| Cooking Guidelines | Murgh Cholay Curry: Serves 6-8 750g Chicken, large portions 300g Chickpeas, soaked in water for 2 hours 175g Onion, sliced 1 tbsp Garlic paste 250g Ghee 1 Packet Murgh Cholay curry mix (use less for a milder dish) • Brown the onion in the ghee, then add the garlic and chicken and stir fry for a few minutes. • Add 3 cups of water, cover and cook on a low heat until the chicken is cooked. • Separately boil the chickpeas in 8 glasses of water for 2-3 hours. Add the Murgh Cholay mix and simmer for another hour until the chickpeas are tender. • Combine the cooked chicken with the chickpeas. Stir and cook for 5-10 minutes until the ghee separates from the chickpeas. • Serve garnished with chopped green chillies and coriander, ginger and garam masala, accompanied with naans or kulchas. |
| Usage Statements | N/A |
| Allergen Advice | Contains soya, may contain: Traces of sulphite, sesame, mustard, gluten and tree nuts. |
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